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I make this Cajun Potato Soup on chilly evenings when I want bold flavors without fuss. It’s a one-pot comfort meal — smoky andouille, tender potatoes, and a creamy, cheesy broth with a kick from Cajun spice. This recipe shines for dinner parties, busy weeknights, or anytime you crave warm, Southern-inspired comfort. If you want to save or compare versions, check this version of the Cajun Potato Soup recipe for a straightforward, family-friendly approach.
Why you’ll love this dish
This soup balances smoky sausage, creamy potatoes, and bright veggies in under an hour. It’s budget-friendly (potatoes stretch the meal), kid-pleasing when kept mild, and easy to scale up for guests. The cheddar adds richness without masking the Cajun heat, so it’s both comforting and flavorful.
“Family favorite — rich, spicy, and ready in no time. A must-make on soup night!”
How this recipe comes together
Start by browning the andouille to build a flavorful base. Sautéed aromatics (onion, celery, bell pepper, garlic) add depth, then the potatoes simmer in seasoned chicken broth until soft. Finish with heavy cream and cheddar for a silky, cheesy finish. The steps are simple and mostly hands-off while the soup simmers.
What you’ll need
1 pound andouille sausage, sliced, 4 medium potatoes, diced, 1 onion, chopped, 2 celery stalks, chopped, 1 bell pepper, chopped, 3 cloves garlic, minced, 4 cups chicken broth, 2 cups heavy cream, 1 cup cheddar cheese, grated, 2 tablespoons Cajun spice blend, Salt and pepper to taste, Chopped green onions for garnish
Substitution tips:
- No andouille? Use smoked kielbasa or diced ham for a milder smoky flavor.
- Swap half-and-half for heavy cream to cut richness slightly, but reduce the amount by 1/4 cup if you prefer a less thin finish.
- Use low-sodium chicken broth and adjust salt at the end.
- For a gluten-free option, this recipe is naturally GF if your sausage and Cajun blend are labeled gluten-free.
Directions to follow
- Heat a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned (about 5–7 minutes). Remove a few slices for garnish if desired.
- Add chopped onion, celery, bell pepper, and minced garlic to the pot with the sausage drippings. Sauté until softened, about 5 minutes.
- Stir in the diced potatoes and the Cajun spice blend, coating the veggies and sausage evenly. Cook 1–2 minutes to toast the spices.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Stir in the heavy cream and grated cheddar cheese. Cook, stirring, until the cheese melts and the soup is heated through (2–3 minutes).
- Taste and season with salt and pepper as needed. Ladle into bowls and garnish with chopped green onions. Serve hot.
Serving suggestions
Best ways to enjoy it: Pair this soup with a crisp green salad or simple coleslaw to add freshness and crunch. A crusty baguette or corn bread soaks up the creamy broth beautifully. For extra texture, top bowls with crumbled bacon, extra shredded cheddar, or a squeeze of lemon for brightness. You can also serve alongside roasted vegetables for a heartier meal — see more pairing ideas in this Cajun Potato Soup roundup.
Storage and reheating tips
Refrigerate: Cool to room temperature, store in an airtight container for up to 3–4 days.
Freeze: Portion into freezer-safe containers and freeze up to 3 months. Note: dairy can change texture after freezing; for best results, freeze before adding cream and cheese, then thaw and finish on the stove with dairy added.
Reheat: Gently reheat on the stovetop over low heat, stirring frequently. If the soup is too thick, add a splash of chicken broth or milk. Avoid boiling after adding cream to prevent separation.
Pro chef tips
- Brown sausage well: The fond (browned bits) adds deep flavor — scrape them up when you deglaze with broth.
- Even potato pieces: Cut potatoes into uniform 3/4-inch cubes so they cook evenly.
- Control the heat: Start with 2 tablespoons Cajun spice but taste after simmering and add more if you want extra kick.
- Texture tweak: For a creamier body, mash a cup of the cooked potatoes against the pot side before adding cream.
- Cheese choice: Sharp cheddar melts well and adds tang; for silkier texture, mix in a bit of cream cheese.
Different ways to try it
- Spicy seafood version: Replace andouille with shrimp or crawfish tails (add toward the end to prevent overcooking).
- Vegetarian swap: Omit sausage, use smoked paprika and liquid smoke, and increase mushrooms or add smoked tofu.
- Lower-fat option: Use light cream or half-and-half and reduce cheese to 1/2 cup; thicken with a small slurry of cornstarch if needed.
- Loaded potato style: Stir in cooked bacon, sour cream dollops, and extra chives at the end for a baked-potato vibe.
FAQ
Q: Can I make this soup ahead of time?
A: Yes — make the base (through simmering the potatoes) a day ahead, cool, refrigerate, then finish with cream and cheese just before serving for the best texture.
Q: How can I thicken the soup if it’s too thin?
A: Simmer uncovered to reduce liquid, mash some of the potatoes into the pot, or whisk in a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and heat until thickened.
Q: Is there a non-dairy way to make this soup creamy?
A: Use unsweetened plain oat milk or a cashew cream (blend soaked cashews with water) and omit the cheddar or use a dairy-free cheese that melts well.
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Cajun Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A creamy Cajun Potato Soup with smoky andouille sausage, tender potatoes, and bold Cajun spices, perfect for chilly evenings.
Ingredients
- 1 pound andouille sausage, sliced
- 4 medium potatoes, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup cheddar cheese, grated
- 2 tablespoons Cajun spice blend
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned (about 5–7 minutes). Remove a few slices for garnish if desired.
- Add chopped onion, celery, bell pepper, and minced garlic to the pot with the sausage drippings. Sauté until softened, about 5 minutes.
- Stir in the diced potatoes and the Cajun spice blend, coating the veggies and sausage evenly. Cook for 1–2 minutes to toast the spices.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Stir in the heavy cream and grated cheddar cheese. Cook, stirring, until the cheese melts and the soup is heated through (2–3 minutes).
- Taste and season with salt and pepper as needed. Ladle into bowls and garnish with chopped green onions. Serve hot.
Notes
This soup can be made ahead of time; just finish with cream and cheese before serving. Great with a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg